Chicken Noodle Stir Fry

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This chicken noodle stir fry dish is refreshing, spicy and bursting with exciting flavors from fresh ginger, cilantro, lime zest, sesame and a chili pepper. The preparation is simple, you whisk your ingredients together, then use half to marinate the chicken and the remaining half as the stir fry sauce.

A plate of chicken noodle stir fry with broccoli.

This post was originally published on Sept. 6, 2015.

How to make chicken noodle stir fry:

This recipe is super-easy to make and the concept is very simple: you just whisk your ingredients together into a sauce, then use half of it to marinate the chicken and the remaining half as the stir fry sauce.

Start with a two-cup liquid measuring cup (if you don’t have one, just try to use a container with a spout that you can easily pour out of).

Whisk together:

  • 6 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 garlic clove (minced or pressed)
  • 1 tablespoon honey
  • 1 chili pepper (sliced, most of the ribs and seeds removed)
  • 1 teaspoon sesame oil
  • 3 tablespoons finely chopped cilantro
  • zest of half a lime
  • 1/4 teaspoon freshly grated ginger
  • 1 teaspoon sesame seeds

Pour half of the mix into a bowl, add 5 chicken tenderloins (cut into bite-sized pieces) to the bowl and marinate in the fridge for half an hour. The remaining half of the sauce that’s still in your cup will become the stir fry sauce, so you can set that aside for now.

Half an hour later, take the chicken out of the fridge, drain in into a colander and then fry it in a non-stick pan with vegetable oil in two batches. Once the chicken is browned on the edges, take it out and set it aside.

Next, add 12 small broccoli florets to the pan (no need to clean the pan after frying the chicken), pour 1/4 cup of water into the pan and boil uncovered. When all the water has evaporated, the broccoli will be done.

Add the chicken back into the pan, then add 14 ounces cooked hokkien or soba noodles.

Stir 1/4 teaspoon corn starch into the stir fry sauce, pour it into the pan and bring it to a boil. Your dish is ready when the sauce has turned translucent and has started to thicken.

More Asian-inspired recipes:

A plate of chicken noodle stir fry with broccoli.
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5 from 4 votes

Chicken Noodle Stir Fry

This chicken noodle stir fry dish is refreshing, spicy and bursting with exciting flavors from fresh ginger, cilantro, lime zest, sesame and a chili pepper. The preparation is simple, you whisk your ingredients together, then use half to marinate the chicken and the remaining half as the stir fry sauce.
Prep Time:10 mins
Cook Time:15 mins
Marinating Time30 mins
Total Time:55 mins
Course: Main Course
Cuisine: Chinese
Keyword: chicken noodle stir fry
Servings: 3
Calories (estimated): 680kcal
Author: Nicole Branan

Ingredients:

  • 6 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 small garlic clove, minced or pressed
  • 1 tablespoon honey
  • 1 chili pepper, sliced, most of the ribs and seeds removed
  • 1 teaspoon sesame oil
  • 3 tablespoons finely chopped cilantro
  • zest of 1/2 lime
  • 1/4 teaspoon freshly grated ginger
  • 1 teaspoon sesame seeds
  • 5 chicken tenderloins, cut into bite-sized pieces
  • 1 tablespoon vegetable oil for frying
  • 12 small broccoli florets
  • 14 ounces cooked hokkien noodles, you can substitute soba if you’d like
  • 1/4 teaspoon corn starch
  • 20 mint leaves, optional

Instructions:

  • In a two-cup liquid measuring cup mix soy sauce, rice vinegar, garlic, honey, chili pepper, sesame oil, cilantro, lime zest, ginger and sesame seeds together.
  • Pour half of the mix into a bowl, add the chicken pieces to the bowl, cover and marinate in the fridge for 30 minutes. Set the remaining half of the sauce that’s still in the liquid measuring cup aside. (This will become the stir fry sauce.)
  • Drain the chicken into a colander, discarding the marinade it was in. 
  • Fry the chicken pieces in two batches: Heat half of the oil in a non-stick pan on high heat until shimmering, then fry half of the chicken pieces until they start to brown on the edges. Take out of the pan and set aside. Repeat with the remaining chicken. 
  • Add the broccoli to the pan, add 1/4 cup of water and boil (uncovered) until all the water has evaporated.
  • Add the chicken back to the pan.
  • Add the noodles to the pan.
  • Stir the corn starch into the sauce mix that’s still in the liquid measuring cup and add to the pan.
  • Bring to a boil and cook until the sauce starts to thicken and turns translucent.
  • Take off the heat and serve with chopped mint leaves (optional).

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